Ballast Point Red Velvet, seen on draft in the past, is now apart of a new “Nitro” bottle program.
Nitrogen infused bottles, once used exclusively by world renowned Guinness, have been adopted by various U.S. based breweries over the past few years. Left Hand Brewing was notably first with Nitro Milk Stout bottles debuting at the Great American Beer Festival in 2011. Samuel Adams and Oskar Blues have followed up with their own nitro releases. Now Ballast Point has their own nitrogen infused bottles to kick off 2017.
Ballast Point Red Velvet, a unique twist on an oatmeal stout, is a future Nitro Series release already available on nitro taps. The California based brewery created a chocolatey stout that resembles the cake for which it was named. So much so that pours red, thanks the to a hefty helping of beet juice. The foamy head on the beer truly is the icing on the cake.
You want a beer that gets weird? You’ve found it. It’s a stout that pours blood red, and tastes a bit like chocolate frosting, and creamy too. A beer that really makes you feel all the feels because your eyes are telling you one thing and your tastebuds are telling you another. Don’t worry about the beats either. You’ll only find them in the color. A tasty mindfu$k indeed.
Ballast Point Red Velvet is a 12 ounce bottle release, shipping nationally starting in January, 2017.
Debut: January, 2017
Thank the local Oregonian fans for this beer. Rogue Hazelutely Choctabulous is headed your way in the near future.
If you’ve never tried blending your own beers at home, or wherever you’re drinking, it can be fun. Or a disaster. Fans drinking at Rogue Brewing basically designed this blend of their own, the brewery took notice. Taking Chocolate Stout and blending it with Hazelnut Brown Nectar, the resulting blended beer is abit like a candy bar. Or a lot.
How did it come out? Dessert beer. A freaking delicious bottle of beer candy. Hazelnut Brown Nectar and Chocolate Stout are great beers on their own, but in this bottle, the result is truly greater than the sum of their parts. The flavors blend perfectly into a real treat of a beer that’s not too sweet, or too heavy. We ‘Hazelutely’ believe there is no reason to share this beer.
For years, our hardest core local fans have been drinking a blend of Chocolate Stout and Hazelnut Brown Nectar, they say it takes like a chocolate candy bar. we have taken these two absolutely fabulous beers and fused them together to create Rogue Hazelutley Choctabulous, dark and decadent with a rich nutty flavor up front followed by a chocolate truffle finish. We’re thrilled to share our little secret with the world.
Rogue Hazelutely Choctabulous is available for the first time in 22 ounce bottle release, hitting shelves nationally.
MadTree Rubus Cacao is available in cans for just the second time ever. The beer first appeared on draft in early 2014.
MadTree Rubus Cacao is sweet chocolate stout, featuring cacao nibs from Cincinnati’s bean-to-bar chocolatier, Maverick Chocolate. The beer finishes with a touch of tart raspberry.
“It was important to us to work with a local partner to find the cacao nibs and that led us to Paul and Marlene at Maverick Chocolate,” said Jeff Hunt, MadTree Brewing co-founder. “Maverick was on-board immediately and very excited to help us find the right chocolate to achieve the flavor profile we wanted for the large-scale release of Rubus Cacao.”
MadTree Rubus Cacao will be available in 12 ounce cans starting at 12 noon on January 7th. Attendees can try Maverick Chocolate offerings.
What to expect: Some beers with raspberry can be overwhelming. I.E. Raspberry beer with a touch of stout. Madtree’s rendition is dessert. Hints of raspberry, balanced well with chocolate. The world needs a little more romance. This beer brings it. 12 ounces doesn’t last long.
Kicking off 2017 in smooth fashion – Modern Times Nitro Black House with Coffee, Coconut, & Cocoa.
The base beer is Black House, the brewery’s year-round oatmeal coffee stout, brewed with Ethiopian Hambela and Sumatran coffee. This special January 2017 release is not only nice and creamy thanks to the nitrogen, but also features coconut and cocoa.
This beer turned out absolutely outstanding, with a decadent mélange of chocolaty, coffee-laden radness laced with delicious notes of coconut, all wrapped up in a package so smooth and velvety, you’ll say, “Damn…that is extremely smooth and velvety.
Modern Times Nitro Black House with Coffee, Coconut, & Cocoa will be available across the brewery’s entire distribution area in early January.
Availability: 16oz Cans, Draft. Limited Release.
Debut: January, 2017
Image: Beer Street Journal
Short’s Brewing Cup Of Joe hits shelves this month for its 2016 seasonal release. Cup of Joe, a coffee cream stout, is brewed with fair trade espresso beans from Higher Grounds Trading Company.
Cup Of Joe started as a home brew recipe called Java The Stout in 2000. From there it became the first stout brewed at Short’s.
Cup A Joe is brewed with locally roasted fair trade espresso beans from Higher Grounds, a coffee bar and roastery located in Traverse City, Michigan. Cup A Joe is a true Coffee Cream Stout, in that we add powdered milk sugar during the brewing process to give it a slight creaminess throughout.
Taste: (Per Short’s) Prominent aromatics of malt, espresso, and cocoa are abundant and create a flavor robust with big malt characters fused with cream and coffee. The “perfect morning night capper.”
Short’s Cup of Joe hit shelves in 6-packs of 12oz. bottles in Michigan, Pennsylvania, Ohio, Indiana, Illinois, and Wisconsin earlier this month.
A new Schlafly Stout Bout Box is hitting shelves now. If you love stouts, keep reading.
The 12-pack actually runs a pretty wide spectrum of stout variants – including Vanilla Milk Stout, Toasted Coconut Stout, Mexican Style Stout (think mole beer), and a Coffee Stout.
An officially announcement is forthcoming by the brewery.
The Schlafly Stout Bout Box is hitting shelves starting the week of Thanksgiving.
More details to follow…
Great Divide Velvet Yeti, the newest in a line of “Yetis” has officially been spotted. Or in this case, tapped.
Yeti Imperial Stout is easily one of the most iconic stouts in America. Over the past few years, the Denver, Colorado based brewery has grown the lineup to include Oatmeal, Espresso Oak Aged, and Chocolate Oak Aged editions. Each one is unique and flavorful, as well as strong. Your next morning will be a rough one if you are slamming Yetis all night. Great Divide Velvet Yeti is a little different.
This Yeti fell in with the nitrogen crowd. You know those kind of people. Little bubbles. Weird taps.
A nitro Yeti is finally going big time. Brewery founder Brian Dunn has had a vision of a more “sessionable,” nitrogen edition of Yeti. Great Divide has experimented over the past few years, so a lucky few might have found it in the taproom in the past. With various expansions going on at the brewery, fall 2016 was as good a time as any to roll this beer out.
If you were to lower the alcohol by volume from an “in your face” imperial stout like Yeti, you’d think the end result would be a beer that tastes thin, or watered down. Not even close. Great Divide Velvet Yeti is big on creamy chocolate and coffee flavors. One just isn’t enough.
This new release comes with just a tiny catch. Right now, Great Divide is producing around 112 kegs a month. Colorado and California are the first states tapping Velvet.
Great Divide Velvet Yeti is a draft only offering.